Dry hopping into secondary

[brewtopbeer]

5.25 gallons
1.067 OG
7.5 SRM
75 IBU's

Nottingham yeast ( danster )

DME 3kgs plus 300 grams dextrose
3/4 lb. Crystal 40. 250 grams
1/2 lb. wheat. 250 grams

1.1 ounce Columbus, 60 min, 30 grams.
.7 oz centennial 15 mins 20 grams
.7 oz simcoe, 15 min 20 grams
.5 oz Columbus, 15 min 10 grams
.7 oz centennial, 0 min 20 grams
.7 oz simcoe, 0 min 20 grams
.7 oz Columbus, 0 min 10 grams
.5 oz centennial, Dry Hop 7 days 14 grams
.5 Columbus Dry Hop 7 days 14 grams
.5 oz Simcoe Dry Hop 7 days 14 grams

Hey guys I have just racked this beer into my secondary it's been 3 days and I'm worried that my beer might taste a little grassy, i have read it's better to dry hop ( 5 to 7 days ) any thoughts on this recipe or does the dry hop schedule sound ok for this IPA? I havnt done this before so it's new to me. Cheers

 

[shacked]

Hi mate,

I'm not that good at converting imperial to metric but for an IPA I generally do a 60 min addition, 5 or 10 min and then a flameout/whirlpool addition. Hop combo sounds good.

For dry hopping, I add my hops for a day before crash chilling. I wouldn't be too worried about leaving them for a week. Also, I have only used a secondary once before when racking onto 1.5kgs of cherries. Unless you are adding a truckload of hops, fruit or lagering I think the risks aren't worth it.

Cheers.

 

[brewtopbeer]

Thanks mate for your feedback!!